1 small onion, minced
2 clove2 garlic, minced
14.5  ounces canned diced tomatoes
1 cup brown rice syrup
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup tamarind concentrate (not paste)
1/4 cup brown sugar
3 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 teaspoon bacon grease or butter
1 teaspoon chili powder
1 teaspoon sweet smoked paprika
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon rind
1/2 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cinnamon

In medium sauce pan, heat bacon grease over medium heat. Add onions and garlic, cover and sweat until soft, about 5 minutes. Add remaining ingredients and bring to a boil. Lower heat to a simmer and cook until mixture is reduced by a third (30 minutes or so).  Sauce will be chunky. If you like a smoother sauce, blend with an immersion blender for a minute or so.

Store, and chill overnight. Makes about 3 cups.

Dave’s notes: Very nice. Best try to date. Good tomato flavor. Like the acid of the red wine vinegar better then the cider vinegar. Sauce is better when it’s a little smoother after hitting it with the immersion blender. Maybe try crushed tomatoes?   Need to back off on the allspice and nutmeg. The Penzey’s stuff is pretty potent.